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Last Chance Foods

WNYC

Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market and tells you how to keep it fresh through the winter.

Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market and tells you how to keep it fresh through the winter.
More Information

Location:

New York, NY

Networks:

WNYC

Description:

Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market and tells you how to keep it fresh through the winter.

Twitter:

@wnyc

Language:

English

Contact:

WNYC Radio 160 Varick St. New York, NY 10013 212-433-9692


Episodes

Learning to Farm: Resources

1/27/2015
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CLASSES & RESOURCES IN NYC GrowNYC’s Farm Beginnings — a comprehensive agricultural training program developed for new farmers by the people who run the Greenmarket. Designed for a people looking to start farm enterprises, including urban farmers looking to scale-up and second career farm entrepreneurs. Brooklyn Grange hosts a whole range of workshops and classes for rooftop farmers. If a full roof installation process is more than you want to take on, their Design and Installation arm...

Duration:00:04:35

Questions to Ask Yourself Before You Become a Farmer

1/27/2015
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New Yorkers' interest in where their food comes from and how it is raised has led to a robust farmers' market system, a growing interest in communty gardens and backyard enterprises like raising chickens and keeping bees, and a surprising number of urbanites who are ditching their pots of basil on their fire escape to become farmers. While there’s not what you’d call a mass exodus from New York City, there is a perceptible upward trend in the number of people wanting to learn more about...

Duration:00:04:37

Last Chance Foods: Stay Cool, Drink Real Food

7/11/2014
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It’s the high season for cool, slushy drinks. Nina Planck, author of several Real Food cookbooks, says her fermented watermelon basil cooler illustrates one of her key principles: when she processes food, she does it in ways that enhance nutrition, flavor, and shelf life. Nina Planck / photo by Katherine Wolkoff Nina's recipe for fermented watermelon basil cooler (Makes two quarts) Ingredients

Duration:00:05:01

Last Chance Foods: The Ultimate Pickled, Smoked, Smashed, Fried Potato Salad

7/4/2014
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SMOKED PICKLED POTATOES WITH ANCHOVY AIOLI RECIPE by David Leite, Leite's Culinaria Serves 4 to 6 INGREDIENTS For the anchovy aioli 3 garlic cloves, minced1 tablespoon Kosher salt6 anchovy fillets, minced2 teaspoons fresh lemon juice2 large egg yolks, room temperature1 cup extra-virgin olive oil, or 1/2 cup olive oil and 1/2 cup grapeseed oil For the smoked pickled potatoes 2 pounds small red new potatoes, 1 to 1 1/2 in diameter, scrubbed and rinsedSea salt4 cups malt vinegarPeanut...

Duration:00:05:09

Last Chance Foods: The Ultimate Pickled, Smoked, Smashed, Fried Potato Sala

7/4/2014
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SMOKED PICKLED POTATOES WITH ANCHOVY AIOLI RECIPEby David Leite,Leite's Culinaria Serves 4 to 6 INGREDIENTSFor the anchovy aioli 3 garlic cloves, minced 1 tablespoon Kosher salt 6 anchovy fillets, minced 2 teaspoons fresh lemon juice 2 large egg yolks, room temperature 1 cup extra-virgin olive oil, or 1/2 cup olive oil and 1/2 cup grapeseed oil For the smoked pickled potatoes 2 pounds small red new potatoes, 1 to 1 1/2 in diameter, scrubbed and rinsed Sea salt 4 cups malt vinegar Peanut...

Duration:00:05:11

Last Chance Foods: A Compromise for Cilantro Haters?

6/27/2014
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Cilantro could very well be the world’s most polarizing herb. Those who vehemently hate it may have the aversion coded in their genes, while others happily add it to everything from salsas to soups. But maybe there’s a middle ground to be found in the cilantro wars. Perhaps cilantro’s cousin culantro is the herb diplomat to please both parties. Culantro, with its long, narrow, slightly serrated leaves, is popularly used in Latin and Caribbean cuisine. “Culantro has kind of the base flavor...

Duration:00:04:53

Last Chance Foods: A Compromise for Cilantro Haters?

6/27/2014
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Cilantro could very well be the world’s most polarizing herb. Those who vehemently hate it may have the aversion coded in their genes, while others happily add it to everything from salsas to soups. But maybe there’s a middle ground to be found in the cilantro wars. Perhaps cilantro’s cousin culantro is the herb diplomat to please both parties. Culantro, with its long, narrow, slightly serrated leaves, is popularly used in Latin and Caribbean cuisine. “Culantro has kind of the base flavor...

Duration:00:04:55

Last Chance Foods: A Kid-Friendly Fruit for Healthy Eating

6/20/2014
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The Bronx has a weight problem, and part of that stems from parents who simply don’t know how to cook. Chef and educator Tania Lopez knows about that situation firsthand. She grew up in the South Bronx and in Puerto Rico, and says that her parents rarely cooked for her as a child. “They were constantly working all the time and they didn’t have time to cook for me,” Lopez explained. “So I didn’t have a chance to really taste food from all over the world. And I always felt like I was left out...

Duration:00:04:57

Last Chance Foods: Radishes Are the Real Fast Food

6/13/2014
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Here’s a fun project for kids and apartment dwellers: Plant a radish seed in a pot, care for it, and then 25 to 30 days later, you should be able to harvest a fully grown vegetable. When it comes to farming, a month’s time is as close to instant gratification as you can get, said Edible Manhattan editor Gabrielle Langholtz. She’s the author of The New Greenmarket Cookbook, which includes recipes from New York chefs and profiles of area farmers. “[Radishes in the spring] are much milder and...

Duration:00:05:05

Last Chance Foods: Behold the Power of the Pea

6/6/2014
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This week, cookbook authors Brent Ridge and Josh Kilmer-Purcell, known as the reality television duo “The Fabulous Beekman Boys,” charmingly flaunted two long-standing tenants of Last Chance Foods: Don’t sound like "Delicious Dish," and don’t antagonize the farmers. “If people haven’t had a sweet pea before, freshly picked, then they haven’t experienced the true power of the pea,” said Kilmer-Purcell, who admitted after the taping that Last Chance Foods’ listeners could have heard a double...

Duration:00:05:01

Last Chance Foods: Behold the Power of the Pea

6/6/2014
More
This week, cookbook authors Brent Ridge and Josh Kilmer-Purcell, known as the reality television duo “The Fabulous Beekman Boys,” charmingly flaunted two long-standing tenants of Last Chance Foods: Don’t sound like "Delicious Dish," and don’t antagonize the farmers. “If people haven’t had a sweet pea before, freshly picked, then they haven’t experienced the true power of the pea,” said Kilmer-Purcell, who admitted after the taping that Last Chance Foods’ listeners could have heard a double...

Duration:00:05:02

Last Chance Foods: Foraging for One of the World's Healthiest Greens

5/30/2014
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The cool weather this spring means that farmers markets may be looking surprisingly bare for late May. Parks and forests, however, are already bursting with life — and tasty, nutritious finds for knowledgeable foragers. One commonly foraged favorite is lambsquarters. The leafy green grows in sunny meadows, college campuses, and even between the sidewalk cracks in Brooklyn. Forager Ava Chin might ogle the hearty specimens shooting up along city streets, but she admitted that she stays away...

Duration:00:05:02

Last Chance Foods: Foraging for One of the World's Healthiest Greens

5/30/2014
More
The cool weather this spring means that farmers markets may be looking surprisingly bare for late May. Parks and forests, however, are already bursting with life — and tasty, nutritious finds for knowledgeable foragers. One commonly foraged favorite is lambsquarters. The leafy green grows in sunny meadows, college campuses, and even between the sidewalk cracks in Brooklyn. Forager Ava Chin might ogle the hearty specimens shooting up along city streets, but she admitted that she stays away...

Duration:00:05:03

Last Chance Foods: Eat a Cricket, Save the Planet

5/16/2014
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For Rose Wang, it all started with a scorpion street snack in China. She bit into the insect on a dare and was surprised. “[It was] not what I expected,” says Wang, who went on to co-found the insect-based food company Six Foods with her Harvard classmates Laura D’Asaro and Meryl Natow. “It tasted really great and really made me think, ‘Okay, is there another way to eat protein that’s more sustainable?’” In particular, the entrepreneurs see crickets as a more sustainable source of protein....

Duration:00:05:01

Last Chance Foods: An Easy, Egg-centric Meal

5/9/2014
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The days are getting longer, and that’s welcome news for humans and chickens alike. More daylight means hens have more time to eat bugs. That additional protein makes for richer eggs with deeply orange yolks. Here’s a suggestion on what to do what all that springtime bounty of eggs: Make a frittata. The egg dish is a favorite, fast weeknight meal in Martha Rose Shulman’s household. “[Frittatas] are very forgiving, and they’re a great vehicle for vegetables,” said Shulman, the author of The...

Duration:00:05:06

Last Chance Foods: Say Yes to Nopales

5/1/2014
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Some people like a shot of espresso to get the morning started. How about a quick slug of cactus slime instead? That’s the drink of choice at some juice stands in Mexico. “A lot of people think that the slime is really nutritious,” said Lesley Téllez, a food writer who runs the culinary tourism company Eat Mexico. “I’ve seen some places where… they just sell the slime, you know, on it’s own. You can take it to go, and... have it for a quick morning pick-me-up.” Known as “baba,” or the...

Duration:00:05:05

Recipe: Easter Wheat Pie

4/25/2014
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We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe. It comes from copy editor Francine Almash's mother, Victoria. Easter Wheat Pie by Victoria Almash Makes filling for two pies In the scalded milk, mix can of wheat, ¼ tsp salt and ¼ tsp sugar. Remove from heat, add citron and orange peel. Set aside. Meanwhile prepare filling: Beat ricotta and cup of sugar. Then add 6 egg yolks, vanilla and orange water. Blend well. Stir...

Duration:00:04:51

Recipe: Easter Wheat Pie

4/25/2014
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We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe. It comes from copy editor Francine Almash's mother, Victoria. Easter Wheat Pieby Victoria Almash Makes filling for two pies 1 can soaked wheat (one brand is Asti) or use the recipe* below for cooked wheat berries 1.4 cup hot (scalded) milk ¼ tsp. salt ¼ tsp. sugar 1 ½ lbs ricotta 1 cup sugar 6 egg yolks (beaten) 1 tbs. orange water ¼ cup diced citron ¼ cup diced orange...

Duration:00:04:51

Last Chance Foods: Flowers You Can Eat

4/17/2014
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Ignore the recent chilly blast of weather, spring is here and so are the blooms. Some of those cheerful flowers aren’t just a treat for the eye—they’re tasty, too. Violas are one edible variety. They’re part of the pansy family, and you can find them at farmers markets now. “Fresh flowers are one of the few things that you’ll be hard pressed to find packaged in a store,” says Annie Novak, a rooftop farmer and co-founder of Eagle Street Rooftop Farm. “So really the pleasure of eating a...

Duration:00:05:02

Last Chance Foods: Micro-Farming Sourdough Starter in Your Kitchen

4/11/2014
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If you’re an apartment-bound urbanite with nary a backyard to plant, here’s a micro-farming solution acceptable for even the smallest spaces: Grow yourself a sourdough starter, also known as a levain. “It’s a little like farming,” said Austin Hall, the head baker at She Wolf Bakery. “You’re trying to grow this organism that is going to help you raise the bread.” So if you’re not cleaning out your kitchen this weekend in preparation for Passover, consider combining some good flour with...

Duration:00:05:07